Ok guys the lovely ladies at Nibmor sent us some chocolate to test out in our recipes… apparently they thought we were favoring the vegetables… but you guys know us… we like our carrots AND our chocolate;)

We’ve been totally buying into their philosophy of “Daily Dose”…a little chocolate everyday does the body good… Tis’ The Season, right?

But seriously, onto the recipe: Homemade Mini Chocolate Chip Mint Cookies…YUM.

For these cookies we use Nibmor’s Daily Dose mint chocolates. I really liked how they turned out, as well as this concept…

By using a dark chocolate bar instead of baking chips we get a higher cacao content and less sugar. This is great because traditional cookies contain sugar in the recipe but we don’t account for the sugar in the chocolate. Needless to say these are cookies you can feel good about eating… or perhaps packing in lunchboxes, aren’t they cute:)

Homemade Mini Chocolate Chip Mint Cookies

(If you’re an SD Member this recipe is similar to the Grain Free Cookies)

Ingredients:

• 2 cups almond flour
• 1/2 tsp. baking soda
• 3 Tbsp. coconut oil
• 1/4 cup coconut nectar
• 1 Tbsp. vanilla extract
• 3 Nibmor Daily Dose mint chocolate bars, roughly chopped (or 1/2 bar of mint chocolate)
• 1 dash sea salt

Directions:

1. Preheat oven to 350˚F.
2. Line baking sheet with parchment paper.
3. Combine all ingredients leaving out chocolate chips in a food processor. Pour mixture into a medium bowl and fold in chocolate chips giving them a final stir.
4. Form into 15-20 cookies (about 1 Tbsp. of dough per cookie)
5. Bake for 9-12 minutes. Allow to cool for 20 minutes before serving.

Are you a dark chocolate fan? Have you ever used dark chocolate when baking?